Cabrito is the traditional name in Spain. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Both Iberian-tradition very-young milk-fed animals, both Easter centerpieces, both whole-roasted in clay ovens. Cordero lechal is the suckling-lamb version (Castilian PGI); cabrito is the kid-goat counterpart.
Both very-young milk-fed animals at the centre of European spring/Easter food traditions — abbacchio is the Roman suckling-lamb version, cabrito is the Iberian kid-goat counterpart.
All three — leitão, cordero lechal, and cabrito — are whole-roasted very-young animals at the centre of Iberian-peninsula festive food traditions. Different species, parallel cultural roles.